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Hamantaschen, Sour Cherry Filling I (P, KLP, TNT)
Source: Self
Yield: 2 cups

1/4 cup lemon juice
1/2 cup orange juice
1/4 cup water
Zest of one orange
1/4 teaspoon almond extract
Pinch cinnamon
1/3 cup sugar
2 cups dried sour cherries
1 cup yellow raisins
1/2 cup finely chopped walnuts (optional)

Place water (or orange juice), lemon juice, cherries, sugar and raisins in a saucepan and combine over low heat. Toss and stir often for 8-12 minutes. Add water if mixtures appears to be drying or thickening too quickly.

Remove saucepan from stove and let mixture cool for about 5 minutes.

Place mixture in a food processor and add walnuts (if using). Process to make a paste. Add additional water or orange juice if mixture requires thinning.

Taste mixture and add additional sugar (a tablespoon at a time) if required. Refrigerate up to two weeks or freeze up to six months.

If chilled filling is too stiff to spread, loosen with some warm water or juice. Recipe can be doubled.

Use filling for Hamantaschen (click here for recipe).

Posted by Shira Shayna

Nutritional Info Per Serving: N/A